Green-Bean Casserole
Ready In: 44 mins
Serves: 8-10
Ingredients
- 1⁄4 cup olive oil
- 6 medium shallots, sliced into thin rings or 1 cup sliced shallot
- 1 1⁄2 lbs fresh string beans, trimmed
- 1 lb fresh button mushrooms, sliced thin
- 6 large fresh garlic cloves, minced
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 3 cups milk (low fat or regular)
- 3 tablespoons flour
- 1⁄3 cup grated parmesan cheese, plus
- 2 tablespoons grated parmesan cheese, for top
- 1⁄2 cup fresh parsley, chopped
- 1⁄4 teaspoon nutmeg
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
Directions
- Step 1: In a pot, steam green beans covered for 3-4 minutes, until bright green but still crisp. Set aside.
- Step 2: In a large skillet, heat olive oil over medium-high heat. Add one-fourth cup shallots, stirring until light golden brown. Transfer with slotted spoon to paper towel. Repeat the process with remaining shallots. Reserve oil.
- Step 3: In the skillet with shallot oil, saute mushrooms until they begin to brown. Add garlic and thyme, cooking for a few minutes. Transfer mushroom mixture to a bowl.
- Step 4: In a bowl whist together flour and milk to dissolve flour. Add to skillet and bring to a simmer, whisking continuously until thickened. Remove pan from heat and stir in green beans, mushrooms, one-third cup Parmesan cheese, parsley, nutmeg, salt and pepper.
- Step 5: Spoon green bean mixture into a greased 3-quart baking dish. Sprinkle with shallots and remaining 2 tablespoons of cheese. Cover with foil and bake for 20 minutes. Remove foil and cook another 3-4 minutes or until golden brown on top.
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